• Preheat oven to 375 degrees. Line a muffin or cupcake pan with silicone baking cups or paper liners. If using paper liners, lightly spray with non-stick baking spray. Set prepared pan aside.
• To a bowl, add the dry ingredients; flour, granular sweetener, baking powder and salt. Whisk together until combined.
• Add in the wet ingredient to the dry ingredients; blended cottage cheese, milk, oil, egg and vanilla. Whisk together until well combined. The mixture will be thick and smooth.
• Add in the blueberries and gently fold in with a rubber scraper, until just combined. Be gentle. (Note: if you are using frozen blueberries be sure to keep them frozen when adding to the batter. Before adding them to the batter, coat them with about 1 tablespoon of flour, then add to the batter. This will help prevent bleeding into the batter turning the muffins blue.)
• Using a small ladle, pour the batter into the prepared muffin cups, filling each cup almost full.

For the streusel topping:

• In a separate bowl, combine the 1/2 cup of flour, brown sugar substitute, salt and melted butter. Use a fork to combine. Mixture will be crumbly and resemble gravel.
• Spoon the streusel topping over each muffin - about 1 tablespoon per muffin.
• Bake the muffins at 375 for 20-22 minutes or until golden brown. To ensure muffins are done, text with a toothpick inserting into the center of a muffin. If the toothpick comes out clean and crumb-free the muffins are done baking.
• Let muffins cool before removing them from the pan. Serve and enjoy.